Pork and Kimchee Fried Rice

Want to use up leftovers in your fridge?  Grab a wok and get ready to make Fried Rice!  This recipe has a flavorful and time-saving twist. Keep reading for the recipe… The first key to great fried rice is cooked and cooled rice that has been in the fridge for at least a day.  This allows some of the moisture to release from the rice and makes sure it doesn't become a mushy mess in the wok. My version uses pork, but you can grab any leftover chicken, beef, or extra veggies you find in your fridge. You can use any combination of vegetables in your fried rice, but I think my new favorite addition is Kimchee.  Kimchee is a classic Korean dish made of cabbage and spices.  It's so easy to use in fried rice because all you have to do is drain it from the jar, roughly chop and toss in the wok.  I love any ingredient that is full of flavor and cuts down on prep work! What are you waiting for?  Pick a night this week to clean out your fridge and make fried rice for dinner! Follow this link for the full recipe –>  http://pork.betterrecipes.com/pork-and-kimchee-fried-rice.html You might also like: Italian Fried Rice Best Pork Chop Ever – Hawaiian Citrus Pork Chops Sesame-Crusted Pork Tenderloin – 3 Ingredients! Pulled Pork 15 Ways! Stir-fried Brussels Sprouts with Bacon and Caraway Seeds via The Daily Dish http://www.betterrecipes.com/blogs/daily-dish/2013/09/03/pork-and-kimchee-fried-rice/

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